Smoked Picanha Like a Brisket

[@ChristianFox-u3f]

I made this. It took like 6-7 hours at 225 and took it out at 165, wrapped it and put some wagyu beef tallow in it. It was actually really good. The rendered fat cap was something out of this world

[@danieldeininger9732]

Came across this video while planning out my Picanha smoke tomorrow. Had a rough idea on cook times but you solidified it for me. Thanks, mate and cheers to that amazing piece of meat 👍

[@LownSlowBasics]

🙏🙏

[@craiglinn876]

That looks so good! I’ve been trying to get my hands on a rump camp for a while now but it’s hard to source in my area for some reason. Once I do find a source I’ll definitely have to try this!

[@LownSlowBasics]

Definitely do mate!

[@victorbitter583]

Let me know if you're in Western Sydney. I'll put you onto where to get them.

[@joshuaknight3005]

@@victorbitter583 where in west syd?

[@victorbitter583]

@@joshuaknight3005 Pendle meats. There's a big fridge down the back on the left. Top shelf.

[@adamshields1982]

I love doing cuts like this, tri tip and other beef cuts that are more cooked like steaks like a brisket!! Such a different flavour and I kinda prefer it. Love your work mate

[@LownSlowBasics]

Thanks legend, hope you've been well mate!

[@adamshields1982]

@@LownSlowBasics cheers mate. Sorry I haven’t been as active on socials of late. Things have been nuts of late. I hope all is well with you mate

[@PrintVids]

I did this yesterday, Smoked for 2 hours, Sous Vide, 8 hours at 55c, 16 hours 60c, 24 hours at 70c, then 2 hours smoked again to bark up.... Was amazing! Double Smoked Picanha!

[@LownSlowBasics]

Oh that sounds amazing!

[@PrintVids]

@@LownSlowBasics Yep... Potato Bake as a side dish, We ate until we couldn't and then just layed down to digest.... we almost couldn't stop eating it.

[@yto182]

As a Brazilian, I really appreciated it.

[@victorbitter583]

Nice Knives mate. Your expertise shows when you get the results you do with these small pieces of meat. Cheers Aaron.

[@LownSlowBasics]

Thanks mate!!

[@MrZliffer]

I see you commenting on Aussie Cossack video Mr Vic Bitter, seems we have the same interests Bbq Meat and freedom haha.

[@sweatyjester]

I was sharpening up my pitchfork but that looks damn tasty. My favourite cut of meat too.

[@LownSlowBasics]

Thanks mate :)

[@michaellebu4312]

Great video!!! I'm trying my luck at a Picanha this way tomorrow. 🤞

[@mskaiser23]

That looks awesome Aaron. Love your work mate. Absolutely brilliant that you can go shopping while keeping an eye on the temperature. Was wondering if this temp controller, in the video, would fit in a weber kettle performer?

[@LownSlowBasics]

Thanks mate! I don’t believe so but you might be able to make an adapter to make it work

[@blueenglishstaffybreeder6956]

Love it do it often with tri tip too

[@LownSlowBasics]

Oh yes that’s awesome too.

[@theodore5515]

Other than cleaning your bbq is there any other maintenance I should be doing regularly. I have an electric bbq - Heston Everdue (Not my choice - wanted a big green egg - didn't happen) - can I use it like a normal BBQ - not plug it in and just use firelighters and charcoal. I know this is a pretty specific question but couldn't find much. Love the videos, I'll have a Reschs for you once lockdown ends in NSW. Thanks, PS what is your beer of choice if you're at the local. Cheers, Theodore

[@LownSlowBasics]

Thanks mate, not really just a clean is all I do. Always pirate life south coast 👌

[@adamfraser4509]

Hell yes! Wish it was easier to get hold of! Has the Dalstrong Knife comp been drawn?

[@LownSlowBasics]

Cheers mate and yes it has, the winner has received the knife :)

[@adamfraser4509]

Nice one! I hope they are stoked! Cheers. 👍

[@dannybilan]

Tried this and it was delicious. Thanks for the video. Only problem I had was that thr fat cap side was perfect but the bottom was dry. Any tips or tricks to fix this next time?

[@LownSlowBasics]

Maybe leave some fat on the bottom or wrap in foil with some butter or tallow :)

[@dannybilan]

@@LownSlowBasics thanks mate

[@dompepi9279]

Beauty mate, I’m in Adelaide so may pick one up myself from Austral. Would you say this came out better than cooking rump cap for shorter time until medium rare like in your picanha video?

[@LownSlowBasics]

It's hard to compare as the shorter cook was just like a roast, this was so enjoyable as it was very much like brisket with a different, softer texture.

[@StevenHare-di6xh]

Hey Aaron, how would you set up a 57cm Weber kettle to do this cook? Cheers Steve.

[@LownSlowBasics]

Hey mate! I’d use the snake method for this one in a Weber 🤘

[@StevenHare-di6xh]

Legend cheers mate.

[@805BBQJUNKIE]

OUTSTANDIND WHAT KIND OF CAMERA ARE YOU USING ON YOUR CHEST THKS

[@LownSlowBasics]

Sony a6400

[@805BBQJUNKIE]

@@LownSlowBasics thks

[@WeberEnthusiast]

Man that looked amazing 👌👌👌

[@LownSlowBasics]

Thanks mate

[@AntsBBQCookout]

man that looked so tender at the end. making me want to try this 🤤

[@LownSlowBasics]

Was so gooooood!

[@kevinstock9461]

Hi-gonna try one today. Got a wagyu rump cap. Did you leave it wrapped in the butchers paper in the esky or did you wrap with foil as well for the rest? Cheers

[@JEREMY83597]

What a great vid for a 'pichana'

[@LownSlowBasics]

thanks

[@jasont2074]

Hi Aaron Do you have a preference for the paper over foil? Just trying something new?

[@LownSlowBasics]

Not really, I’ll wrap in foil if I want to speed up the cook, if I really want to preserve bark I’ll use paper.

[@jasont2074]

@@LownSlowBasics thanks mate

[@williamsultan4596]

Where is that knife from? It looks amazing

[@LownSlowBasics]

I believe there’s a link in the description, if not check our knife review video out. Links in there 🔥

[@victorbitter583]

I have one and can confirm that it is amazing. Can and do recommend.

[@williamsultan4596]

Cheers guys

[@peterspaltman]

What temp is the box you are leaving it to rest in? Is it cooled, heated or ambient?

[@edwardwilliams8343]

Getting my cape grim rump cap and giving this a crack 🤪

[@bendartnall]

Is this wagyu or did you just get a very good quality piece with a lot of intramuscular fat. Looks unreal

[@LownSlowBasics]

Marble score 3+ black onyx

[@Jenko03]

Would this work the same with a straight half piece of rump?

[@eslick2370]

Would using the boat method work?

[@bgee515]

Rump cap brisket doesnt sound like it makes sense to me! Wouldnt rump cap mean the meat is from the rump?

[@LownSlowBasics]

Correct, I just smoked it like a brisket.

[@chriscwikla7558]

It looks like a coulotte of the top sirloin to me.

[@bgee515]

@@chriscwikla7558 Yeah well its not so stop being stupud

[@chriscwikla7558]

@@bgee515 You are the one who can't spell.

[@kyleglen]

I swear I could smell smoked beef when you pulled it apart in the first few seconds 😂

[@LownSlowBasics]

It’s a sign 😝

[@kyleglen]

@@LownSlowBasics got a tri tip in the freezer would you recommend same temp and time for a Weber?

[@LownSlowBasics]

@@kyleglen absolutely

[@MrZliffer]

What is the difference between rump cap and pichana?

[@LownSlowBasics]

Same thing I believe :)

[@richo2501]

Yep, Aaron is right, same thing, just a different name.

[@wclearwater1]

would these temps be the same for roast beef ??

[@LownSlowBasics]

No this goes way past that. I like roast beef around 140f internal.

[@wclearwater1]

cool, thanks for that, good idea for another video ??

[@LownSlowBasics]

@@wclearwater1 could be 😜

[@welovedji1116]

..... I was about to throw an lamb shoulder in my pellets moker, but i also got Picanha in the fridge... I mean, why choose, IMA DO THEM BOTH! Or is it stupid smoking 2 different meat same time? :S Will they destory each other? The lamb, i wanted for pull lamb. Rolled kebab style. The Picancha i wanne try to this brisket way.

[@lukeandmelreynolds479]

The fat dad that I am ……me wouldn’t even trim that ! 😂😂😇

[@LownSlowBasics]

😂😂

[@gsxraiders]

That's too overcooked for me. Picahna fibers should not turn into a roast.